Curried Vegetable And Bean Soup Food

EASY MEDITERRANEAN CHICKPEA SOUP RECIPE

Steps:

• In a large Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sweet potatoes, onions, celery, carrots, and bell peppers. Season with kosher salt. Cook, tossing regularly, for 7 minutes or until the sweet potatoes have softened. Add the garlic, ginger, chickpeas, and spices. Cook for another 5 minutes, tossing regularly.
• Add the crushed tomatoes and broth. Bring to a boil for 5 minutes, then reduce the heat to medium-low. Cover the pot part-way and cook over medium-low heat for 25 minutes or until the flavors meld.
• Turn the heat off. Add the lime juice and fresh cilantro or parsley, and a little more fresh ginger. Enjoy!

VEGAN CURRIED VEGETABLE CHOWDER

Steps:

• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
• Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.

CURRIED VEGETABLE SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add remaining ingredients except yogurt; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to pot and heat through. If desired, top with yogurt to serve.

CURRIED BLACK BEAN SOUP

Steps:

• Heat the butter and olive oil in a large saucepan over low heat. Add the onion and carrot and cook until soft, stirring often, about 10 minutes. Stir in the garlic and cook for 2 minutes. Stir in the curry powder and coriander and cook for 2 minutes longer. Add the beans and chicken broth and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 1/2 hours.
• Remove half of the beans from the pan with a slotted spoon and set aside. Place the remaining beans with their liquid in a food processor and process until smooth. Stir the puree into the reserved beans. Stir in the salt and pepper. Ladle the soup among 4 bowls, top with cilantro and serve.

CURRIED VEGETABLE AND BEAN SOUP

Steps:

• In large saucepan over medium heat, heat oil.
• Add onion and cook until softened but not browned.
• Add garlic, ginger and curry powder; cook stirring for about 2 minutes.
• Add stock, tomatoes and carrot.
• Bring to a boil, reduce heat, cover and cook until carrot is slightly tender, about 3 minutes.
• Add potato, corn and beans.
• Eeturn to a boil, reduce heat, cover and simmer for about 15 minutes or until potato is tender.
• Stir in parsley.
• Add salt and pepper if needed.

CURRIED VEGETABLE BROTH

Steps:

• Heat the oil in a large pan, then add the vegetables. Toss well and cook for 3-4 mins until lightly browned.
• Stir in curry paste and flour and mix together well. Pour over the stock and bring to the boil. Leave to simmer for 20-30 mins until the vegetables are tender.
• Meanwhile, for the garnish, heat the butter in a frying pan and gently cook the onion for 7-10 mins until browned.
• Stir the cream into the soup. Serve immediately sprinkled with the fried onion and chopped coriander.

CREAMY CURRIED CARROT & BUTTER BEAN SOUP

Steps:

• Put the oil and onions in the biggest saucepan or casserole you have and soften for 10 mins. Stir in the spices and cook for 2 mins, then add the sliced carrots with half the beans and the vegetable stock. Bring to a simmer, then cover and cook for 15-20 mins until the carrots are tender.
• Whizz the soup to a purée with a hand blender, or purée in batches in a blender or food processor. Tip it back into the pan (pour it through a sieve or a colander if you like), and stir in the remaining beans and grated carrot with 500ml hot water. Bring back to a simmer, then cover and cook gently for 10 mins.
• Stir in the milk and season to taste, then keep on a very gentle heat until needed. If you like, snip a few chives over and serve with crusty bread.